Advances in peeling techniques for fresh produce-Reference-Cited by-同舟云学术

Advances in peeling techniques for fresh produce

Published:2021-08-09 Issue:10 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Kohli Deepika¹^ORCID,Champawat Padam Singh¹,Mudgal Vishwambhar Dayal²,Jain Sanjay Kumar¹,Tiwari Brijesh K.³

Affiliation:

1. Department of Processing and Food Engineering CTAE, MPUAT Udaipur Rajasthan India

2. College of Food Technology MPUAT Udaipur Rajasthan India

3. Department of Food Chemistry and Technology Teagasc Food Research Centre Ashtown Dublin Ireland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13826

Reference99 articles.

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3. Understanding Tomato Peelability

4. Optimization of lye peeling of breadfruit (Artocarpus comminis frost) using response surface methodology;Bakare H. A.;Journal of Natural Sciences Engineering and Technology,2009

5. Optimisation of lye‐peeling of cassava (Manihot esculenta Crantz) using response surface methodology;Bakare H. A.;Journal of Natural Sciences, Engineering and Technology,2011

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